Our reservation policies vary by neighborhood. Please click the location you want to visit for more information and to book your reservation.

ALL LOCATIONS:
All dinner reservation for 6 or more guests are provided the LARGE PARTY CHEF'S MENU at $45 per person (plus beverages, tax and 20% gratuity).
The menu, composed by the Chef on a daily basis, is a selection of our most popular tapas, daily market specials, Paella and Churros con Chocolate.
Your server will ask you about any allergies and dishes you particularly want or don’t want and will work with the chef to tailor a menu to suit your group.

A Sweet Holiday Tradition

on 5 Dec, 2016

Nothing says the holiday season quite like the classic Spanish Turrón ~ a combination of marcona almonds & wildflower honey in a “nougat” like candy. Check out our twist on this decadent dessert combining hazelnut cake, dulce de leche ice cream caramelized hazelnuts, Chantilly cream, and a drizzle of local honey!

It begins with a slow simmer . . .

on 7 Nov, 2016

Chef Vidal shares his recipe for Lobster stock; the base to a perfectly rich seafood Paella. It begins with a slow simmering stock of lobster and shrimp with caramelized onions and paprika, but the real magic enters with the Brandy flambé!

Bistec a la Navarra

on 24 Oct, 2016

Chef Marc shares his recipe for Bistec a La Navarra, a comforting dish of grilled sirloin steak, a confit of piquillo peppers (indigenous to the region of Navarra in Northern Spain) and a delicate,
crispy potato terrine served with a seriously addictive chimichurri sauce.

Inspired by the energy of the tapas bars and “Cervezerias” that surround Barcelona’s renowned food market “El Mercado de la Boqueria”, Boqueria serves market driven authentic Spanish cuisine in an atmosphere that sparks connections with people, food and wine.

Executive Chef Marc Vidal
Marc’s first experience in the kitchen was at his family’s restaurant in Barcelona where his grandmother was the Chef. He would often go there after school to spend time with his family and to help in the kitchen. That experience influenced Marc to enroll in the Escola de Restauracio I Hostelatge de Barcelona at age 16. After graduation Chef Vidal worked with some of the leading chefs of the world including Chef Carles Gaig at the Michelin Starred Can Gaig, Chef Ferran Adria at the famed El Bulli and Chef Alain Passard at the three Michelin star restaurant L’Arpege in Paris. In 2010 Marc joined the Boqueria team as Executive Chef where he contributes his wealth of experience, culinary talent and passion for the cuisine of his homeland to help the restaurants maintain and enhance their reputation among the best Spanish restaurants in New York and Washington DC.

Owner: Yann de Rochefort
“Just don’t quit your day job” was the best advice Yann de Rochefort ever ignored as he pondered a career change from Marketing to Restaurateur.
That was in 2001, when he quit his job as a Strategic Planner for Allied Domecq, to open Suba restaurant on the LES.
Five years later, memories of paellas, tapas and “Crema Catalanas” from years of traveling and living in Spain inspired Yann de Rochefort to create Boqueria.
10 years in, a passion for hospitality, design, food and generally throwing a great dinner party still propel his love for running a growing number of Boqueria restaurants in New York and beyond.

We demand excellence from each other and our suppliers so as to create memorable and inspiring experiences for our guests.

You must be doing something really special in order to make yourselves stand out from the crowd and be loved. That is what Boqueria NYC has done, and they celebrated its 10th anniversary in style last night with some pretty big names, food, drink and more.

Tapas menus are nobread approved and staple items on tapas menus include several of my favorites. Boqueria brings a bit of Barcelona to New York City and is the perfect restaurant to go to for great tapas and sangria before a night out, or for when you are in the mood to reminisce about your study abroad days…

The Gambas al Ajillo, for example, are traditionally prepared with just shrimp, garlic, guindilla pepper, and olive oil. But Vidal decided to make a sauce with the heads of the shrimp and a dash of pimentón - a lip-smacking concoction that you’ll want to dip and soak every piece of bread into.

Marc Vidal's Secret Weapon: The Boqueria chef drizzles smoky paprika vinaigrette on everything, and so should you. Here are a few of his favorite ways to bring some smoke into yours...

The classic Spanish churro has four ingredients: water, oil, flour and salt. Accompanied by a mug of chocolate to dip them in. However, the churro 2.0 can have a whole range of ingredients. (At Boqueria) they are served in a wooden box with the Nutella temptingly oozing out. Boqueria promises that one bite will transport you to Spain.

~ Passenger6A

Head to Boqueria (any of the NYC locations) to check out their new Las Islas wine list, with offerings from the Balearic and Canary Islands. “They are totally unique and immediately attention-grabbing. It’s Spain, but it’s not,” said Kieran Chavez, beverage manager, Boqueria restaurants. Every island has a unique microclimate—Gran Canaria, for example, has extreme winds, no vegetation and volcanic ash—but every wine from these islands has minerality and freshness, he said, noting maritime wind and sea air.

The seafood paella was pretty much incredible, and not to be missed! Anything on the menu that contains romesco sauce has gluten, but all dishes can be prepared without this sauce. Although Boqueria is famous for their staple Spanish tapas dishes, their seasonal vegetable dishes including the cauliflower NO ROMESCO and butternut squash were some of my favorites!

Octopus, citrus aioli, diced jalapeño, slightly pickled cabbage and red onion, house-made mayo and a sprinkle of paprika, held together by a fresh brioche. I know, right? Sounds reeeally good. Boqueria just rolled out a new pulpo roll – like the beloved lobster roll except with octopus and some Spanish flair – and I was lucky to have the chance to sample the goods.

In Spain, nos vamos de vermut ("let's go have a vermouth") is code for a leisurely midafternoon snack—something simple and salty, like canned mussels or potato chips, accompanied by a glass of vermouth, Zack Bezunartea, director of operations for Boqueria in New York and Washington, D.C., explains. The Spritz is a remarkably unfussy drink: "The most important part is the ritual itself. It's about taking a break, sitting down and having the vermouth," Bezunartea says.

Manhattan’s third Boqueria “tapas bar,” recently launched on the Upper East Side, channels the easygoing, Barcelona-inspired vibe from the mini-chain’s Flatiron and Soho locations. And it’s likely to be with us for a long, long time.

Boqueria UES's Fideuà Negra,One of Our 100 Favorite Dishes:Cooked similarly to a paella, the base here is garlic-tinged squid ink noodles, which hidechewy bits of mollusk and serve as a nest forfat prawns and sweet clams.

Tapas eatery Boqueria debuts its third New York City location tonight, now delivering tasty plates of Spanish eats to the Upper East Side.Barcelona native Chef Marc Vidal continues his nuanced execution of classic small plates at the new outpost, which offers intimate seating for 70 in the cozy dining room awash in golds and beiges.

The items from the lot I'd be happiest to see again are the tender baby squid served with charred scallion, tomato confit and romesco; tomato-sauced lamb meatballs gathered with pinches of sheep's milk cheese; and lightly sauteed spinach and garlic. The vegetable dish gets a sweet pop from golden raisins.

Not everyone is lucky enough to have a Spanish-style siesta after lunch. But Dupont's new Manhattan tapas transplant, Boqueria, could change that for D.C. diners. The month-old restaurant launched lunch service last week, with a menu of sandwiches, salads and tapas that practically demands a post-meal nap.

The versatile Spanish classic pan con tomate - which can be eaten all day, from breakfast into the wee hours - is a cinch to prepare, requiring only ripe, meaty tomatoes, a fresh baguette, and good-quality olive oil. We’ve been addicted to chef Marc Vidal’s version at Boqueria since the tapas spot opened in March, especially alongside some chilled sangria.

Boqueria’s Seve Ballesteros: Named after the world famous golfer, this is a spin on a what's known as a John Daly, which is lemonade, iced tea and vodka. The addition of Sherry adds a nutty complexity to the drink.

You’d be wise to pay attention to the blackboard and its specials, which are driven by farmers-market bounty. That’s where you’ll find the most exciting shares, which show off the ingenuity of chef Marc Vidal, who shuttles between DC and New York each week.

It was a gutsy move for this Manhattan tapas bar to make its way to Washington, an already small-plates-mad town. Turns out that keeping the earth-toned dining rooms and Carrera-marble bar loud and crowded wasn’t a problem.

Vidal spent most f his career cooking traditional Spanish food,but also put in time at El Bulli, L'Arpege, and Alain Ducasse - real temples of gastronomy.

~ NBC’s The Feast

Think "Barcelona in Manhattan" to get the idea behind this "irresistible" Flatiron Spaniard that lures a "young" crowd with ultra-"creative" takes onBasque and Catalonian tapas...

~ ZAGAT

Sample some Spanish cured meats and cheeses. Have a glass of Sangria...or one of the many affordable Spanish wines. Let your appetite wander while your feet dangle. That’s the tapas spirit, and at Boqueria it’s found a Spanish home.

~New York Times

The room (along with the uniforms of the competent, terminally perky wait staff) is carefully coordinated in tones of toffee, beige and sandy brown, and the thing you notice, after a visit or two, is that it’s very loud, in a convivial tapas-like way, and it’s almost always packed.